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Wednesday, 4 May 2011

Kashmiri Pulao / Kashmiri Pulav

One of the rich and flavorful recipe from Indian own paradise on Earth. Kashmiri Pulao is loaded with dry fruits, a magnificent gourmet to splurge on.

Kashmiri Pulao / Kashmiri Pulav

Ingredients

Category- Vegetarian

Basmati rice 500 gms

Mint leaves (pudina leaves) 2 small bunches

Bay leaves (tej patta) 2 nos

Cardamom (elaichi) 5-6 nos

Cinnamon sticks (dal chini) 4 small ones

Cloves (lavang) 7-8 nos

Cumin seeds (shah jeera) 1 tsp

Nutmeg (jaiphal) one small piece

Ghee 50-70 gms

Saffron 8-10 strands soaked in warm Milk ½ cup

Cashew nuts (kaju) 25 gms

Raisins (kishmish) 25 gms

Tuti fruti 25 gms

Cherries 25 gms

Green chillies 4 nos

Salt to taste

Method

Wash the rice and soak it for 20-25 minutes. In another vessel heat water by adding mint leaves (pudina leaves), nutmeg (jaiphal), bay leaves (tej patta). Let this water boil for 10-15 minutes so that it gets flavored. Now filter the water and keep it aside.

Take a pan heat ghee; fry all the dry masalas, cardamom (elaichi), cinnamon sticks (dal chini), cloves (lavang), cumin seeds (shah jeera), green chillies and rice for few minutes now add the boiled water, salt and cook till the rice is half done. Now when the rice is half done add the saffron soaked milk and cook over low flame till the rice is done completely.